Just like brown rice may be a staple for a balanced and healthy
diet, Grechka (Buckwheat groats) may serve the same purpose. Fed
to the donkeys of the Middle East, buckwheat is healthy, delicious
and will make strong. You may prepare buckwheat groats just like
cooking rice or try this wonderful recipe below.

Diana asks, "Have you ever met a donkey with cancer or AIDS?".

BUCKWHEAT PORRIDGE RECIPE

Grechnevaya
kasha Roasted whole-grain buckwheat is mainly used to make special
Russian buckwheat porridge, grechnevaya kasha. The type of buckwheat
groats used should result in a fluffy porridge, where the individual
grains remain whole and separate.

It is best to look and ask for the right type of buckwheat in Russian
or Eastern European specialty stores.

200 ml whole roasted buckwheat groats
butter
½ tsp salt
boiling water

Rinse groats rapidly with cold water. Pour them in a flat and wide
casserole dish or oven pan, add a few knobs of butter and sprinkle
with the salt. Pour enough boiling hot water into pan to coat the
groats, mix gently.

Whole buckwheat groats

Cover pan tightly with a lid or a piece of foil. Bake the dish,
preferably placed in a water bath, at 175 °C for about
1 - 2 hours. Baking gives buckwheat its special, nutty aroma. The
steam building inside the pan is an important part of cooking this
dish, so you should not remove the cover or stir the mixture during
baking.

The porridge is ready when all the liquid has been absorbed into
the buckwheat, softening the groats. If not enough water is used,
the porridge will dry out and stick or burn on the bottom of the
pan. Experiment with different proportions of water and buckwheat
to get the right kind of fluffy result. Baking the dish in a water
bath also prevents sticking.

Serve porridge with melted butter. Buckwheat porridge may be served
as an individual dish for a healthy meal or as a replacement for
rice.